Thai Peanut Chicken Wraps
These wraps are all about speed without losing any flavor. If you prep a few ingredients in advance—like cooked chicken, fresh veggies, and a creamy peanut sauce—you’ll find assembly is a breeze.
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
Ingredients
- 400 g Cooked chicken cut into bite-sized pieces
- 100 g Shredded cabbage or lettuce
- 4 pieces Tortillas or lettuce leaves
- 120 g Peanut butter smooth
- 30 ml Soy sauce low sodium or tamari
- 15 ml Lime juice freshly squeezed
- 10 ml Water to thin the sauce if needed
- 1 pinch Chili sauce optional
Instructions
- Preheat your air fryer to 204 °C. Toss the chicken pieces with a light coat of oil.
- Cook chicken for about 8–12 minutes, checking that it reaches an internal temperature of 74 °C.
- While chicken cooks, prepare the veggies and warm up your tortillas.
- In a mixing bowl, combine peanut butter, soy sauce, lime juice, and water to prepare the sauce. Adjust consistency as needed.
- Once everything is ready, assemble the wraps by layering chicken, veggies, and peanut sauce, then fold tightly.
Notes
Tip: Avoid overstuffing the tortilla; too much filling can make it hard to wrap.